Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Apple Cider | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork belly from the loin end
- 2 cups salt
- 2 cups white granulated sugar
- 1 gallon apple cider
- 1 gallon iced water
- Applewood chunks
Directions
In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.
Transfer cider mixture to a very large container, and add iced water.
Once ice has melted and brine is cool enough, submerge the pork belly in the brine.
Refrigerate for 3 days.
Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.
Place dry applewood chunks in the firebox of a cold smoker.
Insert pork belly and smoke for 3–4 hours.
Remove from smoker and place in the freezer for up to 2 hours.
Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks.